These make-ahead freezer-friendly egg sandwiches are so satisfying and delicious. Perfect for busy days, road trips, and everything in between.
I can eat breakfast food all day long especially when it’s homemade. These egg sandwiches are so much better than anything that you will grab in a drive-through and simple to make. Leave the eggs plain or fill them with your favorite veggies, tuck them into store-bought English muffins with some cheese and thank me later 😆
How to Make the Egg Sandwiches
Here’s a list of ingredients (the basics plus options):
- English muffins (substitute pocket pitas or tortillas)
- cheese: the options are endless but here are some of my faves: cheddar, mozzarella, Havarti, Gruyere, Swiss, basically anything that melts well
- feta cheese (this deserves its own category since it adds so much flavor)
- eggs
- meat slices: gyro, pasturma, beef/turkey bacon, sausage slices, leftover chicken, smoked salmon, turkey or your favorite cold cuts
- veggies: spinach, bell peppers, scallions, onion, zucchini, asparagus, potatoes, tomatoes, etc.
- toppings and condiments: avocado, tomatoes, salsa, mayo, shawarma sauce, tzatziki, harissa
Step one: Sauté the veggies in some olive oil or butter until they’re soft. My favorite combination is onion and roughly chopped spinach with some dill.
Step two: Whisk the eggs, cream (substitute half and half or milk), salt, and pepper together until incorporated. Then, slowly add the cooked veggies along with feta cheese.
Step three: grease a 9 by 13-inch baking pan and pour the egg mixture into it. Buy one (affiliate) here.
Step four: Bake the eggs until they set. They will be puffy and juicy. It is important to let them cool for 15 minutes. This will help them release easily from the pan. However, if you are not preparing these sandwiches for the freezer then, cut them while they’re still hot.
Step five: Open the English muffins and lay them flat on a clean work surface. Top one side with cheese and your favorite meal slices (gyro, pasturma, bacon, etc. or leave this out).
Step six: cut the eggs into 6 equal pieces (see notes on portioning below) and place each portion on top of the cheese. Top with the other half of the English muffin and wrap in plastic, parchment, or foil.
Step seven: Place the sandwiches in a freezer safe bag/container and store in the freezer for up to 2 months.
Cut out the perfect portion
There are many ways to cut the baked eggs into portions. I’ve seen cute circle cut-outs on Pinterest that are achieved with a large cookie cutter or a cup/bowl that is the same size as the English muffins. I will say that this is not my preferred way to do this simply because I do not like to waste food. Cutting out perfect circles looks cute and all however, you will be left with bits and pieces of baked eggs. Of course you can gather the leftover scraps and stuff them into sandwiches but another thing that I dislike even more than wasting food is extra work…lol 😁
So, my favorite way to portion the eggs is to simply place the muffin tops over the baked eggs and cut rectangles. There will be two thin strips of baked eggs once you’re done and you can easily fit those nicely in anther English muffin or dip them in some shawarma sauce and call it breakfast. Yummy! I usually choose the first option and create an extra sandwich. Make as many of these babies as possible. Life is busy and I love to have my freezer well-stocked.
What is your preference? The cutsie perfect circles or the filling and rustic rectangles? Let me know in the comments 🙃
Label your sandwiches
This part is so important. I can’t tell you how many times I’ve opened my freezer to pull things out that were not labeled and they all looked the same. Once it’s frozen, you cannot tell what is inside. Trust me on that.
If you’re making one type of egg sandwich then, writing “egg sandwich” along with the date will be sufficient. However, if your family is anything like mine and you customize the sandwiches according to everyone’s favorite meat, cheese, veggie combination, etc. Then, don’t forget to label each little parcel of goodness.
If you’re using sliced cheese, most of the time it is separated by little pieces of parchment paper. Why waste it? Use that as a label or use your own parchment. Mention the meat, cheese, and date and that should be enough. This way, everyone can grab their sandwich without your help. One less “mom, where’s so and so” is a win in my book.
Reheating Your Egg Sandwiches
- Reheat from thawed:
There are several ways to reheat these sandwiches. If you plan ahead and know when you will be serving them then, thawing them out in the refrigerator overnight is recommended. This is most likely the case when hosting a brunch, planning a picnic or a road trip, etc. In this case, unwrap them and reheat in a 350 °F oven until toasted and the cheese is melted. About 5-8 minutes. A panini grill works too. This is the one that I have and love. (affiliate) Toast it in the panini grill until the cheese is melted.
For all the other times, we’re probably going to be grabbing the egg sandwiches straight out of the freezer. 😆
2) Reheat from frozen:
Preheat the oven to 350 °F, 180 °C. If you’re reheating one sandwich then wrap it in foil. If reheating a few egg sandwiches then, place them on a baking tray and cover with foil. Heat them covered for 15 minutes and then remove the foil so that the bread gets toasted and heat through until the cheese is melted. Flip them over so that both sides are nice and toasted.
3) The microwave method:
Full disclosure: I do not microwave my food and have not tried this nor do I recommend it. I’ll just add this option here for informational purposes.
Place the egg sandwich on a paper towel and microwave until the cheese is melted.
More Delicious Breakfast Ideas
Download my Brunch Book
This eBook features 60 of my favorite brunch recipes. Find classic and Greek-inspired brunch ideas for any kind of holiday entertaining. Some of the recipes in this book have been featured on Dimitra’s Dishes website & YouTube channel. They have been upgraded to contain make-ahead tips and shortcuts. There are also 6 Menus complete with Game Plans for stress-free entertaining.
Watch the Video Tutorial
Freezer Friendly Egg Sandwiches
These make-ahead freezer-friendly egg sandwiches are so satisfying and delicious. Perfect for busy days, road trips, and everything in between.
Ingredients
- 7 English Muffins
- 7 slices of cheese: mozzarella, cheddar, or Havarti
Meat:
- Pasturma slices
- Gyro slices
- Turkey or your favorite cold cuts
- Smoked salmon
- Beef/turkey bacon
For the baked eggs:
- 8 large eggs
- 4 ounces feta cheese
- ½ cup heavy cream, half and half, or milk
- 1 small onion finely chopped
- 3-4 tablespoons of olive oil or melted butter
- 1 garlic clove, grated
- 10 ounces baby spinach, roughly chopped
- Salt and black pepper, to taste
Instructions
Preheat the oven to 375 °F, 190 °C.
Brush a 9 by a 13-inch baking dish with butter or olive oil.
Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach and cook until wilted. About 4 minutes.
Season with salt and pepper and set aside to cool slightly.
In the meantime, combine the eggs with the cream in a large mixing bowl and season with salt and pepper. Whisk together until fluffy and incorporated.
Crumble the feta cheese into the egg mixture and slowly begin to add the spinach mixture. Whisk to combine.
Transfer the egg mixture into the prepared baking pan and bake in the center rack until the eggs are set. About 25-30 minutes.
Set aside to cool.
Place the English muffins on top of the baked eggs to portion them and cut rectangles. There will be two small strips of egg left at the top and bottom edge of the pan. Save those for a sandwich.
Assemble the sandwiches:
Separate the tops and bottoms and place the cheese on one side of each muffin along with your choice of meat (if using). Top with the egg and then with the other half of the muffin.
Wrap each English muffin with foil or plastic wrap and label them with the date and the filling.
Place the wrapped egg sandwiches in a freezer-safe bag or container and freeze for up to 2 months or refrigerate for up to 1 week.
Notes
To reheat the frozen sandwiches: toast them in a preheated 350 °F oven covered with foil for 15 minutes. Uncover and heat until toasted and the cheese is melted. Flip them over so that both sides of the English muffin will get toasted. Alternatively, heat them through in an electric panini grill until the cheese is melted.
To reheat thawed sandwiches, toast them in a preheated 350 °F oven uncovered for 5-10 minutes or until the cheese is melted. Flip them over halfway through so that both sides of the English muffin are toasted.
Hi Dimitra, I am from Australia and i love getting your emails and seeing your delicious recipes. I have only made Your spanakopita and it is so delicious. Even my husband loves it and he doesn’t like spinach. I intend on trying more of your delicious recipes very soon and I love that your recipes look so simple. Thank you for sharing your love of cooking. 🙂